Cooking with friends and family is so gratifying, especially when you are preparing something like dolmas or dumplings that feels more like play than work. Everyone seems to gravitate to the kitchen anyway, so why not optimize on the labor pool, hand out those extra aprons, and have fun playing with your food. Thanks to my dear friend Peggy Des Jardins for sharing this tried and true dolmas recipe. Dolmas of course are anything that is stuffed. In Turkey and Greece that can be anything from a vegetable to a meat to a grape leaf. In this case, and typically in the US, we think of stuffed grape leaves with rice and walnuts or rice and meat as a dolma. I serve my dolmas with hummus and cauliflower zaalouk, a mediterranean style chopped salad or shepherds salad, and tzatziki. Opa!

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